Restaurant Andrew Fairlie

I dined here last night with my partner. I have to say it was every bit as good as I expected. We arrived at 18:30, it was still a bit quiet at this point but was to pick up by 19:00. When we first arrived we were sat and ordered some drinks. Unfortunately I have a stomach complaint that had been aggravated the night before, so I could really only drink water. I had intended to have the wine flight that paired with the tasting menu but, it wasn't to be. I explained that to the waiter, who assured me that despite not being able to drink, they would provide me with a memorable experience, nonetheless. They did not disappoint!! Within minutes of sitting down we were brought complimentary canapés, which were exceptional, the arancini ball was my favourite, the gruère my partners favourite. We then ordered our food, my partner isn't much of a wine drinker so she stuck to Gin. We did opt for the degustation (tasting menu) 7 courses all in all. The food was immense. By the time the second course was out the atmosphere in the restaurant had really picked up. It was fantastic. The staff were very, very good and very friendly. Despite only being on water, my glass never got to 2 thirds empty before it was replenished. They quite simply never took their eye off the ball the whole night. As far as the food goes. Well it was out of this world. Each course better than the last. Although, it was impossible to beat the lobster. The best I've had and the first my partner has ever had (she'll never beat it). Before the dessert courses where served we were offered a cheese course, which we refused (my stomach). The deserts were lovely. Finally they brought and I quote "Unfortunately, this is your final treat of the night" petite fours, once again delicious!! You really felt like everyone involved wanted you to have the best experience you've ever had. They all cared a lot about our experience and they delivered. The menu advises that the gratuity is at your discretion, it's hard not to reward such service and quality. Thank you to all at Andrew Fairlies. We will be back, how could I not have that lobster again?

We had an amazing experience at Restaurant Andrew Fairlie. We were both celebrating a milestone birthday this year and had received gift vouchers. What a treat. Service was outstanding by everyone we spoke to. Friendly, funny and not at all pretentious. The food was delicious - we had the three course a la carte, but with lots of extras, including a special birthday dessert. We asked for wine recommendations with each course. They were all perfect. An experience we’ll always remember.

A really brilliant experience and beautiful restaurant located within Gleneagles. We were excited to get a phone call telling us that a table reservation had become available as the place was booked out for months when we booked to stay overnight. Service was excellent throughout the night, we opted for the seven course tasting menu which was incredible. We were there for almost 4 hours in total. The food was beautiful and tasted incredible, a really excellent choice for a special occasion.

Pleasant. But let me tell you when I pay this much for a meal I expect a great deal more than just pleasant. Great food makes you sit up and pay attention. We nearly fell asleep. We came here for a much anticipated belated birthday celebration. The venue is stunning and reviews are glowing, so we were prepared for something truly special, but left feeling truly underwhelmed. Granted, we were quite jet-lagged which ultimately led to us calling it quits before dessert - but staff of Andrew Fairlie, before you dismiss this poor review as no fault of your own, go browse my other reviews. I eat. It's what I do. If the food had been worth staying for, we would have. The meal started well, with the amuse bouche providing all sorts of interesting flavours and served at a decent pace while we got settled in and decided on what to order. We decided to order different things, so we'd get a wider choice of things to sample, as we like to share. Somehow this was a logistical nightmare for the serving staff, as the tasting menu has many more dishes than the a la carte and left me awkwardly eating several dishes alone while my wife had nothing. Not to mention as soon as it started getting busy it took so incredibly long between courses that we actually started to get bored. The mushroom ravioli was rather average, and really tipped us off that the rest of the meal was going to be a disappointment. It was topped with truffles but the flavour and fragrance was distinctly lacklustre. 5/10. The steak tartare was the highlight for me as it actually had good flavour, richness and I could taste the light charring on the outside of the tartare. 9/10 Special mention to the morel with white asparagus. The asparagus was gritty. Otherwise an OK dish. Morel was an interesting texture, and glad I tried it, but it really wasn't great. 6/10 The lobster was prepared in a style I haven't tried before, which was novel, but all I can really say is it was good, but not that good. 7/10 The lamb was so average that I can't actually remember eating it. 5/10 Don't let anyone gaslight you into thinking high cuisine is just too refined for your palette. I've eaten my share of delicate, genteel dishes. Tastebuds don't lie. This was just not the outstanding meal a 2 Michelin star rating should warrant.

We had booked dinner at Andrew Fairlie during our stay at Gleneagles. I had high expectations and we were not disappointed. The service was attentive and friendly, our dinner felt relaxed and not stuffy. We chose to do the degustation menu, and it was a great experience to try so many courses. The general manager Dale is a real credit to the restaurant and you can see he loves his job, it really shines through. The rest of the team were also great. The service really elevated our experience. I hope one day we are lucky enough to return

This is tucked away inside the Gleneagle hotel ballroom. Very low key location. The setting is elegant but not fancy. Service is constant and well attended. Topping of water maintained. We had the tasting menu. The food is very very good. Can't say it is superb. It is comparable to other similar fine dining establishments. Tables are well separated so the noise level is barely noticeable. Nice experience and friendly service.

There are reasons Fairlie maintains its Michelin star rating. And it becomes obvious from the meeting of front of house staff, thru wait staff and sommelier that you'll be in for a good night. The elegant atmosphere supports what arrives from the kitchen. Exciting flavours, provided by quality locally sourced ingredients. All plated stylishly and presented in a timely manner so that experience doesn't tire as you progress thru course after course. Yes it's expensive - especially the tasting menu with matching wines. But it's a great experience if you can.

Delicious food with rich flavors and fresh ingredients. The ambiance is cozy, perfect for both casual and special occasions. Staff are friendly, attentive, and quick with service. Menu offers great variety, including vegetarian and gluten-free options. Highly recommended for anyone looking for a satisfying dining experience!

As Scotland's only 2-Michelin star restaurant it is no surprise that this was an incredible dining experience. Each course was beautifully prepared with high quality ingredients. From simple bread and local butter to elaborately prepared smoked lobster, to fanciful preparations including ingredients like popping candy every plate was a well-balanced explosion of flavor. The service is very top-tier. Food comes quickly between dishes and the staff is highly attentive. The interior of the restaurant is elegant and relatively intimate. The grounds of the hotel that houses the restaurant are also very beautiful. Plan some time to explore the premises before your meal.

probably one of the most amazing meals I've ever had in my life. Our sommelier Frenk was Amazing!!! The presentation was amazing. The service was amazing. The food was amazing. The lobster dish was the best lobster ever had. Nothing more than I can say but wow.

The seven course vegan meal with the wine paring was about a 4 and a half hour excursion that felt like just an hour or two! Frank the sommelier was an amazing tour guide and excellent communicator. What brilliant insight into the wines and the food, from the entire group of servers as well. Worth the time and the money, truly an experience to remember. Delicious!

Very creative. Fancy, swanky place. Smoked Lobster was best in my life so far. What a pleasant surprise with yummy Scottish cold water lobster! Would recommend the whole table participate in 8 course tasting as if some are not participating it can drag out! However, a must if you are lucky enough to be in the area. Cannot wait to return! Service over the top!

When the Hardens food guide named 'Andrew Fairlie at Gleneagles' Britain's best restaurant earlier this year I decided that, fiscal issues be damned, it was time to make the culinary pilgrimage. Long Scotland's only two Michelin starred establishment, its tempting to imagine that the glitz and glamour of its stunning location at the country's most celebrated hotel has slightly skewed the critical appraisal towards adulation. One mouthful of Fairlie's food quickly eviscerates this notion. Those who have yet to sample the delights of the hotel and its grounds in the heart of rural Perthshire will be beguiled by both its charm and beauty. Marry this to the world class approach to service and atmosphere exemplified on arrival and you will quickly be putty in the hands at the Fairlie theatre of food. There are three dining options; the 'a la carte', the 'Du Marche' tasting menu and the 'Digustation' menu. At £130 for 9 courses, the 'Digustation' menu was described by the waiter as "the chefs favourite dishes of the season. The pinnacle of our menu". Some might shudder at the thought of such extravagant outlay on food but I have always upheld the logic that in a life cluttered with average meals it's worthwhile to pay double or even treble to experience something truly memorable. When you get to a place like this, you go big or go home! Of the nine courses, 5 registered a world class level of taste and two were amongst the finest dishes I have ever tasted. The 'Ballottine of Foie Gras with poached Rhubarb and toasted brioche' was a sensation. The dish was presented with a deep fried foie gras ball on a small side dish. We were warned by the waiter to place it fully in our mouths where the coating would melt releasing a burst of flavour and liquid taste. Biting into the ball would cause it to explode he said and it had been "a bit of a tie wrecker" in the past. This added a touch of theatre to the proceedings but the taste was out of this world, like liquid velvet and incredibly moreish. The main element of the dish was the foie gras which was fabulous, fresh and tasty. I spread it generously over the gorgeous warm, freshly cooked brioche. The Rhubarb added a layer of sweetness to the dish that effortlessly complimented the foie gras without ever coming close to overpowering the flavour. The second course that really impressed me was Fairlie's signature dish, 'Home Smoked Lobster with warm Lime and Herb butter'. Simply a half Scottish Lobster cooked on smoked whiskey chips for added flavour with some herb butter, it's probably the simplest dish I have ever seen in a restaurant of this standing. It was also easily one of the best. It is a dish that truly represents a perfect marriage of flavour, texture and smell. Each ingredient comes to the fore but compliments the other with the fresh Lobster rightly the star. The rest of the courses were excellent with only a pre-desert mushroom mousse slightly missing the mark. They say that Michelin award two stars for being an excellent cook but to get to the holy grail of three you need to become a restauranteur. This is the next step for Andrew Fairlie because the food is at the right level. The service was very good and attentive but they are not quite as good as the cookery. With a little more attention to detail and personality in this area Scotland could soon have its first ever three star restaurant. The meal was phenomenal, and truly represents a world class experience. If you are planning to splash out on an experience that you won't forget, look no further than Scotland's foodie holy grail at Gleneagles.

I can't believe nobody has reviewed Andrew Fairlie! I came to the beautiful Gleneagles resort and golf complex while on a summer trip to Scotland this year, and had seen that the restaurant Andrew Fairlie was the only two michelin starred restaurant in all of Scotland. I had seen this before going on the trip and made it a required stop on the trip. Got to the bar a little early and had some great Mojito's compliments of the very cool bar at Gleneagles. When we walked into the serene dining room, it was dimly lit with some very cool paintings hanging on the wall. The ambiance of the dining room was elegant yet very refined and refreshing. The menu consists of three choices. The A La Carte menu, the Digustation tasting menu, and the menu Du marche. I chose the menu Digustation, and my mum got the menu du marche. The menu Digustation consisted of: Ballotine of Foie Gras- Rhubarb carpaccio, and Toasted Brioche Duet of Scallops- Braised Pig's Cheek, Yuzu, and Apple Ravioli of Broad Beans and Wild Mushrooms- Asparagus Veloute Roast Fillet of Sea Bass- Shrimps and Beurre Noisette Loin & Slow Cooked Shoulder Of Lamb- Aubergine and Sumac Griotte Cherry Souffle- Carmelised Almond Ice Cream Menu Du Marche consisted of: Terrine of Butter Poached St. Bride's Farm Chicken- Watercress and Summer Truffles. Crab and Soy "Cannelloni" - Squid Ink Crackers Fricacassee of Lamb Sweetbreads- Peas and Girolles Fillet of Sea Trout- Tomato and Fennel Spiced Beast of Squab- Apricot and Saffron Puree Chocolate Ball The Chocolate Ball desert was one of the coolest displays of creativity I have ever seen in a dish. It came out as a Red Velvet looking ball, which they poured the tiniest amount of hot chocolate sauce on, then the ball melted in entirety to reveal another chocolate dish inside of the ball, and the ball became the base sauce for that dish. That is by far one of the most memorable dishes I have ever seen. From the French Laundry to Le Bernardin, the Chocolate Ball at Andrew Fairlie is something I will always remember. All in all, the food was fantastic. It was so fresh, and was extremely vibrant tasting. After a two week Scottish tour, I had come to realize that most of their food is sourced from local farms, from the Scottish coast line, and the outlying sea. So add the Scottish Freshness and attention to quality with the idealistically perfection of French cooking and you really do get something amazing. The Experience at Andrew Fairlie was a great one. When I return to Scotland I will definitely make sure to come visit Andrew Fairlie again. It was most definitely on par with the michelin starred restaurants in the states. So anyone who says the food in Scotland is bad, Give Mr. Fairlie a try and you won't be saying that anymore.

This place probably doesn't need to be reviewed it has two Michelin stars. In any event, I like to eat from high brow to low brow (mostly the latter). My wife and I were staying at Gleneagles for a special occasion (my 40th) and decided to book a table here. I won't dive into a sea of superlatives, but the meal was simply divine. We did not do the Chefs tasting but rather a la Carte of the items we really wanted and shared between us. This included scallops, Scottish smoked lobster, Scottish lamb and the duck. All ingredients are locally sourced, excellently prepared, portions were sufficient and the service and atmosphere were superb. Paired with wine and finished my dessert with a single malt. Even the hard bop jazz lightly playing in the background was perfect. The only downside is the price as it is very expensive, but I would say it is completely worth it. Even if you have to stretch a bit for a special occasion. However if you are staying at Gleneagles I'd imagine you could swing it anyway.

Outstanding dining experience. Chef Fairlie's food is expertly prepared, creative yet not fussy or gimmicky. The kitchen is firing on all cylinders with local products and classical technique. The wait staff was attentive and catered to every aspect of proper dinning room service. It was a joy to dine here look forward to our next visit.

We had dinner here on our first night (of two) at Gleneagles hotel. To be honest, it's probably the only reason we went to the hotel, and it was well worth it! Upon walking into the restaurant, I just felt really relaxed. The decor is gorgeous, and it makes you feel warm, welcome, and relaxed. After having a glass of bubbly, we opted for the degustation menu (as one should when coming to a restaurant like this) with the wine pairings. Wine pairings for me are funny things. Sometimes they are good, sometimes they are mostly good (with a few off choices), and a few times they've just been terrible. The ones here were amazing. The wines (while sometimes seemed a bit strange to taste) really complemented the food spectacularly. Now for the food. It was really quite tasty. The frozen foie gras amuse bouche was out of this world. The tomato mousse was delicious with just a hint of spice. The foie gras course was similar to those you'd get at The French Laundry or Per Se, but with a lack of the powerful flavors from Thomas Keller. However, there was a warm foie gras pastry that came with it which I could have eaten all night. The scallops were well cooked, but the star of that course was the scallop cracker (like a prawn cracker) with squid ceviche. The lobster was the best course of the night! It was whiskey smoked and perfectly cooked. And the flavors were amazing. The assiette of lamb lamb was nice was nice, but the best bit of it was the braised lamb. The 18 month aged comte was a great cheese to have for the cheese course, and the passionfruit chocolate mousse was extremely tasty. The only disappointment for me was the cappuccino, as the espresso was extremely burnt and bitter. The fresh tea infusion the other half had was great though. All in all, we had a terrific meal at Andrew Fairlie. The food was far better than Gordon Ramsay in London. If I ever go back to Gleneagles, I will be dining here.

Best food I have ever had! The tasting menu is worth every penny. I wasn't sure if I would like everything on the tasting menu but it was all absolutely amazing. The staff are so welcoming and provide the best customer service I have ever had at a restaurant. It's also not at all stuffy, you can wear whatever you like. I can't wait to go back!

My wife and I have had the privilege of dining at some exquisite restaurants and booked a meal here while we were staying for a week on-property. Well over a year later we still find ourselves talking about our meal here. Service was impeccable, food was perfection.